Chef Tom shares his tips & techniques for preparing a delicious hummus from scratch, including a recipe for fire roasted jalapeño and red bell pepper hummus, finished with a quality extra virgin olive oil and everything bagel seasoning.
Roasted Pepper Hummus
- 1 red bell pepper
- 2 jalapeños
- 1 (15 oz) can chickpeas, drained and rinsed
- 3 tbsp basil, minced
- 3 tbsp tahini
- 3 tbsp lemon juice
- 2 tbsp Saica Sicilian Extra Virgin Olive Oil
- 2 cloves garlic, minced
- 1/2 tsp cumin
- Jacobsen Salt Co. Black Garlic Salt, to taste
Roast the peppers over direct high heat (450ºF+), turning to blacken all sides. Place in a zip top bag and seal. Let steam 10-15 minutes. Remove from the bag. Peel the skin off of the flesh. Remove and discard the seeds and stem. Chop the flesh of the pepper.
Place half of the roasted peppers and all remaining ingredients in a food processor or blender and process until smooth. Taste and adjust seasonings as needed.
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Serve topped with remaining diced roasted peppers, a drizzle of Saica Sicilian Extra Virgin Olive Oil and a shake of Cattleman’s Grill Everything Bagel Seasoning.